Gelling and rheological properties of a polysaccharide extracted from Ocimum album L. seed

Abstract

In this study, a new polysaccharide was isolated from Ocimum album L. seed (OA), and its physicochemical and rheological properties were investigated. Ocimum album polysaccharide (OAP) was an acidic heteropolysaccharide with a molecular weight of 1935 kDa, and it was composed of five types of sugars: mannose (32.95 %), glucose (27.57 %), galactose (19.29 %), rhamnose, (15.96 %) and galacturonic acid (4.23 %). According to the results obtained from Huggins and Kraemer equations, the intrinsic viscosity was 6.9 dL/g in distilled water. The OAP solutions at a concentration between 0.1 and 1.5 %, showed shear-thinning behavior, and the Herschel–Bulkley and Cross models exhibited a high ability to describe the flow behavior of OAP solutions. The apparent viscosity of 1 % OAP solution was decreased in the presence of different concentrations of NaCl (0.1, 0.3, and 0.5 M), at different pHs (3−11), and in temperatures between 5 and 100 °C. Also, the pseudoplastic behavior was observed in all samples. In OAP solutions (0.1–1.5 %), the up and down curves in the shear stress-shear rate diagram did not coincide, which indicated time-dependent (thixotropic) behavior. Although, the thixotropic properties of 1 % OAP solution were weakened with adding NaCl (0.1–0.5 M) and at different pH (3–11). The results obtained from the dynamic oscillatory test showed that the OAP solutions at concentrations higher than 0.1 % had a gel-like behavior, and the viscoelastic moduli (G′ and G″) were weakened in the presence of salt and with a change in pH. Also, in the temperature sweep test, the 1 % solution showed the behavior of thermally irreversible gels.